In with the new food trends

By Greg Morago, Greg.Morago@chron.com

Updated 5:16 pm, Thursday, January 12, 2012

Photo: MARI DARR~WELCH, AP

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** ADVANCE FOR WEEKEND OF DEC. 10-11 ** A few whole red snapper are shown for sale Joe Patti's Seafood Market in Pensacola, Fla., Wednesday Nov. 30, 2005. The tasty fish once so plentiful in these gulf waters have long since been depleted by heavy fishing, shrimp trawling and environmental pressures.

Arancini Fried Risotto Parmigiano at Grappino di Nino Tuesday, Sept. 14, 2010, in Houston. Vincent Mandola and his wife Mary own Grappino di Nino, one of only a few bars in Houston that serves Grappa, a strong Italian brandy.

Arancini Fried Risotto Parmigiano at Grappino di Nino Tuesday, Sept. 14, 2010, in Houston. Vincent Mandola and his wife Mary own Grappino di Nino, one of only a few bars in Houston that serves Grappa, a

Soft Pretzels are a time-honored culinary staple of many American sporting events, offered with hot dogs, peanuts and cold beer -- and these are homemade. (AP Photo/The Culinary Institute of America /Lorna Smith). less

Soft Pretzels are a time-honored culinary staple of many American sporting events, offered with hot dogs, peanuts and cold beer -- and these are homemade. (AP Photo/The Culinary Institute of America /Lorna ... more

Photo: LORNA SMITH, AP

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Heirloom tomatoes are shown in the Chronicle Studio Thursday, July 8, 2010, in Houston.

Heirloom tomatoes are shown in the Chronicle Studio Thursday, July 8, 2010, in Houston.

Photo: Brett Coomer, Chronicle

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Brunch Buttermilk Biscuits from "Big Ranch, Big City Cookbook" by Louis Lambert with June Naylor.

Brunch Buttermilk Biscuits from "Big Ranch, Big City Cookbook" by Louis Lambert with June Naylor.

Photo: Ralph Lauer

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Don't be fooled by its cutesy nickname, chocolate pudding. Dinuguan is a blood stew from the Philippines.

Don't be fooled by its cutesy nickname, chocolate pudding. Dinuguan is a blood stew from the Philippines.

KRT FOOD STORY SLUGGED: GOODGRAINS KRT PHOTOGRAPH BY L. MUELLER/CHARLOTTE OBSERVER (January 19) Amaranth is really a seed but is often used as a grain. It can be used whole, popped like corn, flaked or ground as flour. Gluten-free and high in protein, fiber, calcium and iron, it's often combined with mild grains like millet. (nk) 2004

KRT FOOD STORY SLUGGED: GOODGRAINS KRT PHOTOGRAPH BY L. MUELLER/CHARLOTTE OBSERVER (January 19) Amaranth is really a seed but is often used as a grain. It can be used whole, popped like corn, flaked or ground

A dish ((??cheese sampler??)) at Valentino, the new restaurant within the Hotel Derek, which has an exciting cocktail menu Monday, March 8, 2010, in Houston. ( Michael Paulsen / Chronicle )

A dish ((??cheese sampler??)) at Valentino, the new restaurant within the Hotel Derek, which has an exciting cocktail menu Monday, March 8, 2010, in Houston. ( Michael Paulsen / Chronicle )

Photo: Michael Paulsen, Houston Chronicle

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In with the new food trends

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Are you tired of seeing sliders on every restaurant menu? Are you growing weary of the term “artisanal” being bandied about, or increasingly suspicious of “hand-crafted,” “locavore,” “sustainable” and “farm to table”? Maybe you've stopped caring about retro desserts, molecular gastronomy, bone marrow, comfort foods, Prohibition cocktails and food trucks. Don't worry, there's a slew of new dining and drinking options to tempt you in the coming year. Here are 10 culinary trends to get your mouth watering in 2012.

1. Swim team

If the idea of fish skin crisps and barbecued fish bones sounds good to you, you're already ahead of the curve. Epicurious.com says that fin-to-tail eating — perhaps an inevitable evolution of the nose-to-tail movement — is the next big thing. TheDaily

Meal.com also predicts that lesser-known fish will find their way onto restaurant menus and local markets.

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Touted as a more natural alternative to high-fructose corn syrup or sugar, honey will likely pop up in more foods, according to JWT, a marketing and communications brand. All-natural honey isn't just being used for sweetening the pot: it's an ingredient in treating coughs, scars and aging skin, JWT says.

4. Look how my beer garden grows

Whether indoor or outdoor, on a rooftop or in a vacant parking lot, the beer garden will see a boom. “Good, cheap beer, often at five bucks a pop, and unchallenging foods like pretzels, hot dogs and burgers, draw crowds seeking a fresh-air alternative to indoor bars or lounges,” said Whiteman.

5. Heirloom in bloom

Just as “artisanal” became a hot foodie buzzword, so too has “heirloom.” “Lately everything from corn to beans has been getting an ‘heirloom' designation, generally meaning an older variety that's genetically distinct from commercial products,” according to JWT. “The term is becoming shorthand for quality and natural (and higher prices). Can it be long before we start seeing heirloom potato chips?”

“Maybe it's our love for ‘Twilight' and ‘True Blood.' Maybe it's the natural next step in the nose-to-tail movement,” according to the James Beard Foundation: “Whatever the reason, blood is appearing on menus more and more.” Look for blood pancakes and sauces thickened with blood. Author Jennifer McLagan in her new cookbook, “Odd Bits,” gives a recipe for chocolate-blood ice cream.

8. That's Peru to you

With its influences of Incan, Spanish, African, Chinese, Japanese and Italian, Peruvian food is considered one of the most varied and richest cuisines in the world. FoodChannel.com listed Peru-mania as one of its 10 top food trends for 2012, and it's easy to see why: Peruvian seafood tiraditos, potatoes, rocoto chiles, the fruity aji pepper and pisco will continue to tantalize chefs who are putting Peruvian flavors on the menu.

Bon Appétit magazine says this is what we'll be eating in 2012: Yuzu kosho (a condiment that's a blend of citrus zest, garlic, chile and salt); finger limes (Australian fruit that hold caviarlike capsules of lemon-lime juice); Scotch eggs; amaranth (nutty-flavored grain packed with calcium and iron); mackerel; and caneles, a French pastry that the magazine says are the new cupcake.

10. Cheese, please

The bartender became hot, followed by the butcher. Now it is your cheesemonger's turn. Cheese experts and artisan cheese makers are the hot new culinary professions, says Epicurious.com. Working at a restaurant with a large, select cheese program or in a small boutique cheese shop with handcrafted wheels now carries enormous cred, according to Epicurious editor Tanya Steel.